How to make fried oil cakes delicious and soft, how to make fried oil cakes soft and delicious

The main ingredient is 200g of flour

Excipients: appropriate amount of yeast, appropriate amount of warm water, appropriate amount of salt, appropriate amount of edible oil, appropriate amount of edible alkali.

Steps. Step 11 of the preparation of fried oil cakesTake 200 grams of flour, put a small spoon of Angel yeast in a bowl and boil it with warm water, pour the water slowly on the noodles, stir them with chopsticks to form a dough crumble, and then break the dough into a dough with your hands.

Because the weather is warm, the fermentation at room temperature has been fermented in less than two hours, and the picture shows the fermentation state. When the dough is opened, it already has a porosity.

Step 22 of the fried pancake methodAfter the dough is fermented, take a small bowl and add salt and a little alkaline noodles to dissolve.

Step 33Add the water mixed with salt and alkaline noodles to the fermented dough one by one, do not add it at one time, in that way, it is not good to mix the dough, add a little at a time, slowly knead the dough and wait until the dough has absorbed the water, and then add the next time.

Step 44 of the fried pancake methodAfter adding salt water, the noodles will become very thin and soft, and you can pull it up for a long time with a gentle pull of your hand, and this state is OK.

Step 55 of the fried pancakesApply cooking oil to the rolling pin and panel separately to prevent sticking.

Step 66 of the fried pancakesPick up a ball of noodles by hand and put it on the panel, you can use your hand to flatten it or roll it out with a rolling pin, how convenient and how to use it.

Step 77Use the tip of the knife to make a few cuts on the flattened dough, so that it is easy to fry, today I also tried to do not cut, it is not conducive to frying in the oil pan, it is uneven when it swells, and it is easy to make a cut.

Step 88 of the fried pancake methodPut oil in the pot**, when you see a slight smoke on the surface of the oil, you can put it into the oil cake embryo, or you can pull a little noodle into the pot to see if the oil temperature is appropriate, and when the oil temperature is right, the dough embryo can go down to the pot and expand quickly.

Step 99 of the fried pancake methodWhen one side is golden, turn over and fry the other side, paying attention to the heat to avoid paste.

Prepare a basin, add flour, yeast, baking soda, salt, sugar, mix well.

Slowly add warm water, colleagues use chopsticks to stir into a flocculent, and a little flour is left for dough, the dough must be soft and non-sticky, and the taste is not good if it is hard.

Let the dough rise for a while, knead it until it is smooth, and put it in a warm place to rise.

Wait until the dough is twice as large, peel it out to form a honeycomb shape, knead it smooth with a little oil, and let it rise for 10 minutes.

Divide the dough into small pieces, add a little flour to the panel, roll it out with a rolling pin, and make three cuts on the dough.

The oil is heated (not too hot and easy to paste), the cake is very soft, and the surface can be stretched appropriately, and the surface is quickly tapped with chopsticks, which is easier to fluff and swell.

The oil temperature is well controlled, the fire can be slightly reduced, and the oil cake only needs to be fried once.

Look at the flipped.

The fresh, fragrant and soft oil cake is baked, and the appetite is not great.

Fried pancakes. 1.Prepare a basin, add 500 grams of flour, 5 grams of yeast, 10 grams of sugar, and mix the dough with 270 grams of warm water, beat into a dough, knead into a smooth dough, and set aside.

My family has been making oil cake recipes for three generations, which is delicious and fluffy, and it is not hard for half a month, so fragrant.

2.Prepare a basin again, add 500 grams of flour, 20 grams of sugar, you can put more sugar if you like sweetness, use boiling water and noodles, and knead until smooth. Then put the two pieces of dough together and let rise until they are twice as large.

My family has been making oil cake recipes for three generations, which is delicious and fluffy, and it is not hard for half a month, so fragrant.

3.Find a bowl, add some flour, add some cooking oil, and stir to make a puff pastry.

My family has been making oil cake recipes for three generations, which is delicious and fluffy, and it is not hard for half a month, so fragrant.

4.Just watch the dough form a honeycomb shape, knead the two pieces of dough together, pour in the finished puff pastry, and knead them together smooth.

My family has been making oil cake recipes for three generations, which is delicious and fluffy, and it is not hard for half a month, so fragrant.

5.Smear some oil on the board, knead the dough into long strips, and knead the agent with an even size, and knead the agent round.

My family has been making oil cake recipes for three generations, which is delicious and fluffy, and it is not hard for half a month, so fragrant.

6.Press into small cakes with your hands.

My family has been making oil cake recipes for three generations, which is delicious and fluffy, and it is not hard for half a month, so fragrant.

7.Cut two knives from the middle, my ancestors have made oil cake recipes for three generations, delicious and soft, not hard for half a month, too fragrant.

8.Pour the oil from the pan, put in the oil cake when the oil temperature is 6 hot, and turn it over repeatedly.

My family has been making oil cake recipes for three generations, which is delicious and fluffy, and it is not hard for half a month, so fragrant.

9.Fry until golden brown and cooked.

Step 1, prepare a basin, put flour, yeast, baking soda, salt, sugar, mix evenly 2, slowly add warm water, colleagues stir into a flocculent shape with chopsticks, and leave a little flour for dough, the dough must be soft and non-sticky, hard taste is not good. 3. Wake up for a while into a dough, knead it until it is smooth, and put it in a warm place to ferment. 4. Raise the dough to twice the size, open it to form a honeycomb, knead it smooth with a little oil, and let it rise for 10 minutes.

5. Divide the mixed dough into a number of small agents, add a little flour to the panel, roll it out with a rolling pin, and draw three mouths on the dough. 6. Heat (not too hot and easy to paste), under the cake embryo, the dough is very soft and can be stretched appropriately, and quickly tap its surface with chopsticks, which is easier to fluff and swell. 7. The temperature is well controlled, the fire can be slightly reduced, and the oil cake only needs to be fried once.

8. Turn it over. 9. The fresh, fragrant and soft oil cake is baked, and the appetite is not great.

1.First of all, pour 400 grams of flour into a large bowl, add 4 grams of salt, mix the dough with 120 ml of warm water, stir into a flocculent shape and then knead it into a smooth dough with a soft point, and then apply cooking oil on the dough, the oil can increase the toughness of the dough, cover the plastic wrap and let it rise for about 30 minutes, the longer the dough rises, the better the extensibility of the dough.

2.Let's make the puff pastry, pour two teaspoons of flour into a bowl, add 3 grams of salt, pour in the hot oil and stir well.

3.When the dough is awakened, put it on the panel without kneading, divide it into 2 parts of the same size, take one and arrange it into a rectangle, then roll out the rectangular pancake with a rolling pin, evenly smear the puff pastry, fold it up and down, and then cut it into noodles with a knife, do not cut off the two ends, and brush the surface with cooking oil.

4.Stretch both sides of the noodles by hand, slowly stretch them to prevent them from breaking, fold them again, pull them, drop them, pull them thinner, roll them up from one end, and press the other end under the cake blank, like this our cake blank is ready.

5.After the two are done, take a dough agent, press it with your hand, and then roll it into a round cake shape with a rolling pin, after rolling, the electric baking pan is preheated and brushed with oil, and the oil is heated into the cake blank, and the surface of the cake blank is brushed with cooking oil to lock the moisture, so that the baked cake will be very soft, cover the lid and stuff for 2 minutes, when the time is to open the lid and turn it over, then cover the lid and burn for about 2 minutes, open the lid and burn until both sides are slightly yellow.

The most important thing is that the raw dough should be soft, and the softer the dough embryo, the more likely it is that the oil cake will be fluffy and soft.

How do you make oil cake soft and fluffy? The ratio of noodles is the key, and rural mothers teach you.

How do you make oil cake soft and fluffy? The sum ratio is key.

Here's how to make fried pancakes:Ingredients: 100 grams of flour, 1 egg.

Excipients: 1 gram of baking soda, 2 grams of salt.

1. Pour flour, baking soda, salt, eggs, and cooking oil into a bowl and stir into a flocculent shape.

2. Knead the dough and let rise for one hour.

3. Brush the dough with oil, cut it in half, press it into a cake, and cut three knives in the middle.

4. Remove from the pot and pour oil, wait until it is hot, put in the oil cake, fry it on low heat until golden brown on both sides, and then serve it out of the pot.

5. Put it out of the pot and put it on the plate, and the fried oil cake can be made.

Here's how to make fried pancakes soft and fluffy:

1. After kneading the dough, you can press the dough with both hands and repeat it three times to make the dough softer and the fried fritters more soft and fluffy.

2. The oil temperature should not be too high or too low when frying fritters, and it is better to have six or seven hot (180 -200), and the oil temperature is too low.

It will soak the oil into the dough blank, which will not only make the middle of the fritter contain oil, but also reduce its expansion, and the oil temperature is too high.

It is easy to scorch and fry the fritters.

3. After putting in the fritter embryo, be sure to use chopsticks to keep turning the fritters, so that the fritters can be evenly heated, not only more fluffy but also evenly colored. You can use milk powder and noodles to fry fritters, make fritters at home, you can add some milk powder or milk and noodles, the water is relatively reduced, and milk can make the noodles wake up.